Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1887-12-11

upon whom so much home comfort rests.
But 1t is not 50 much the effect of
fault fading in others IS upon the little
woman herself, and these effects ofrenest
manifest themselves in women VINO are
highlV culfura1 sad e q keen sensitive |
nature. To such one speck Of duet is |
an actual offense, 8 thing aWry worries |
her artistic soul, snd no amount of edu- |
cation has been sufficient to teach her !
that dirt is only mstter out OF place, |
while the study OF art has failed to i'm |
press upon her that straight lines are no
lines of beauty. An excellent woman she !
Is, asking no better reward than to J
be permitted to wear herself out in the |
service of her family, begrudging no
amount Of labor to render her home at
trsctive, and happy TO so supply her table
as that husband and children shall praise
its excellence, and guests shall note the va
riety Of dishes d beauty OF its arrange
ment. This W. aring-out process is not
niece ssary, and no amount OF affection
1ustifles it or condones the fretting that is
sure to follow in the wake OF eternal vigi
lance in details.
Another thought. It has been said
again and agsin, that womsn lives in her
affection, and what woman Will dissent
from the proposition? TIE harsh word
is dagger thrust into the very quick.
What provokes III Is not the tired aud
worried woman often the aggressCrs
Tired, because Marths-like, she is !selfsl
numbered with much serving, worried
because OF tribes light 50 air, yes hsHssr
than that vanity which is often their main&s
spring. 81
TAKE down from the walls
hang up The motto, make She
letters full sized capitals "DOn' ffet."
| 1t is 60 ID to have it in sigh. aud where
it's teaching is thoroughly abs Irbed a
blessing Will be in the household-the
| blessing OF dear, patient m 0ther, home
where nervousness has no lodgment, q
mother and wife whose calm serenity is
| equal TO any storm and who, by habi,usl
self-commsnd, is able TO take the helm
and wisely guide the little craft, whose
crew Will never be mutinOus, over tu-
mUltuous seas into fair Ravens.
RECIPES.
Gaze the bottom crust Of fruit pies
with white OF an egg and they will not get
soggy.
Rdsks-One cup Of yeast, one cup Of
sugar, one cup of milk, four eggs, with
Aour to make soft dough. Let rise,
| work 10 more Fl )ur with teacup Of but
ter. When lignt make out in short square
rolls, let rise and bake.
Egg rusks-One quart of -four, sig
eggs, two cups Of mnB, hslf pound of
sugar, three ounces Of butter and ons cup
yeast. When light work IN fl 'ur to
make stiff dough. Make in rusks, let
rise and bake.
Duchesseg potatoes-Cut cold boiled
potatoes into cubes, season with salt and
pepper, q p in melted butter and lightly
IN & Jur Arrange On baking sheet, 0ske
fifteen minutes in quick oven and serve
very not.
Celery sauce for turkey-Boil e head Of
celery until quite tender, then pat 1t
through q sieve, put the yelks CT two
raw ggs in 8 bowl ard beat 1t well with
the strsiDed juice Of e lemoni add the
celery and couple Of epoonsiul of the
nquur in which the turkey was billed;
salt and Pepper to taste.
Suet pudding-Three cups of -four, one
OF raislDs, stoned, One-ba1 cup suet,
chopped fac, one-ha cup molasses, one
half cup sugar, one-half cup milk, TWO
teaspoOnfus cInnam III, one of CreSm If
tartar, one-hs tesspoonful soda; boil
one hour and half.
Tapioca PuddiDe-Heat quarter OF G
pound of tspioca slowly over the Are in g
pint of milk, stirring that 1t may not burn
When the tapIOcs Is soft beat together
three eggs and four ounces Of sugar, add
the tcpioca and half pint Of cold milk,
and bake half an hour in a moderate
oven.
Southern Breakfast Liver-Chop three
pounds Of hog liver hne, one pound OF
cold boiled ham, half pound of fat
bacon, two cups Of grated bread crumbs,
three eggs, salt and pepper, m Gil to-
gether and put in tin mold, set to boil,
slice and fry ia butter.
r eakfast r lish-Cut a outlet Of
veal in pieces about two inches square,
and season with sal and pepper; dip first
into beaten egg, then in chopped mush-
rooms (capneu) Put two tablespoons
of butter in yiDg pan, and, when hot,
fry the outlets until brown.
Breakfast BscoE-Remove the rind aud
cut up several slices of breakfast bacon,
scatter in the fryiu g-pan and fry gently
Beat up six egg, add to them salt and
pepper, pour over the bacon, let set nicely
and turn over with knife; have ready
slices of dried toast on which to lay the
bacon and eggs, p 'ur over Il little vinegar;
serve very hot with c-pers fleIy chopped
A breakfast dish-Take six good sized
potatoes, two teaspoon uls Of salt, one
tablespoonful of butter and little pep
per. Peel the p Jtatoes and put them
into boiling water When they have
neen boiling for tifteen minutes add q tea
spoonful of salt AS soon as cooked
drain and mash well. Add one teaspoon
tul Of salt, little pepper, the butter;
then add four we'll beaten yolks, N king
we'll. Rub through a colanGer. Melt
two tablespoonfuls # butter in frying
pan. Pat in the potato, smoothing it
over Fry it a light brown color, double,
snd serve like an omelet.
Bread puddiDg-ODe pint of stale bread,
one quart of milk, one teaspoonful of salt,
three tablespoonfuls of sugar, two eggs.
Soak the bread and the milk two hours
and then mash fine with The back of .
spoon; beat the eggs, the sugar and the
salt together and sdd to the bread and
milk; turn all into pudding dish and
bake in SLOW oven forty-fye minutes;
run knife down the middle of the pud
ding, and If it does not look milky 1t is
done.
Vanills sauce to serve with the pud-
ding called for "the whites OF two eggs,
the yoke Of one, hslf cup OF p 1wdered
sugar, one tesspoonful Of VsGilla, three
tsblespoonfuls Of milk
"Beat the whites of the eggs to sstiff
froth, then beat in the sugar, thel the
yolk, and last the seasoning, and then
milk; serve Immediately, or, if not con-
lyenient, hold back the milk until the
I .sAlce is just ready for the table,